Vegan comfort food to get you through Veganuary: Easy Beany Wraps

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Edition three of our Veganuary comfort recipes series brings you a speedy and simple lunch idea that’s deliciously cheap if you’re feeling the pinch this lockdown.

It’s a Mexican-style recipe with lots of room for creativity. You could add salad, avocado, a variety of beans or more peppers for colour, or jalapeños if you want a bit more acidity and kick. Jackfruit can work really well as an approximation of pulled pork (have a read on how to prepare it), and you could throw in Quorn chicken or even some real chicken if you’ve got meat-eaters in the mix. Adding rice is an easy way to make the wrap even more filling.

This is a great dish for an informal lunch with friends (should we ever be able to do that again), as you can set up a buffet of the optional extras and your guests can add their own choices. Whichever way you like it, this is a tasty, nourishing and warming meal that’s perfect for quick lunches on cold days. Here’s how to make it.

Easy Beany Wraps

(Serves two)
1 tin of baked beans
1 bell pepper (any colour)
1/4 teaspoon of garlic powder
1/2 teaspoon of coriander powder
1 teaspoon of smoked paprika
1/2 a teaspoon of ground cumin
1/4 of teaspoon of chilli powder
A dash of Tabasco to taste
1/2 a vegan chicken or vegetable stock cube
Vegan cheddar (Violife is a good one)
Vegan plain yoghurt (or sour cream if you can get it)
Vegetable oil for cooking
2 tortilla wraps

Warm the oil in a skillet at a medium heat, then add the peppers. Toss in the garlic and spices, and fry briefly so that the pepper is slightly browned.

Next, add in the baked beans and stock cube, then turn down the heat and simmer, stirring occasionally. Turn off the heat when the peppers are softened, the stock has dissolved and the sauce is slightly thickened (this will depend to an extent on the baked beans you use – the cheaper ones tend to be a bit more watery).

Prepare a wrap for each person and drop the beans and peppers in the bottom third of each. Add a dollop of yoghurt (or sour cream) on top and a generous sprinkling of grated cheese, then roll the wrap, folding at each side first so your filling doesn’t fall out.

Serve and devour!

Alexandra Fletcher

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